Okroshka
Vegetable soup
Uzbek cuisine
There are two schools of okroshka—those made with kefir, and those made with kvas (a bread-based, mildly fermented drink). Every time I see the kvas version, I order it. Maybe this time I'll fall in love? But so far, it's been a bust. Frankly, it's two tastes that don't seem to belong together—like a salad that somebody poured their soda into. <br /> <br />But kefir-based okroshka—this makes sense. Tangy, creamy, crunchy, with a hint of smoke from the meat. I love it as an alternative to the usual turkey sandwich sack lunch, or as a light summer dinner. I tend to make this soup in the heat of summer, when the garden is bursting with edible flowers. If you have some at your disposal, toss them in the bowl as well. <br /> <br />Excerpted from Kachka by Bonnie Frumkin Morales and Deena Princhep (Flatiron Books). Copyright © 2017. Photographs by Leela Cyd.
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